Linguine with clams and courgettes

Dinner in a dash? Whip up Gary Rhodes' flash clam and courgette pasta
By Gary Rhodes
Linguine with clams and courgettes
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 320 g linguine
  • 4-6 tbsp olive oil, plus extra for sprinkling
  • 2 cloves garlic, peeled
  • 500 g clams
  • 2 shallots, finely sliced
  • 4 courgettes, very finely sliced
  • 2 tbsp vegetable stock

For the purée

  • 2-3 tbsp olive oil
  • 1 cloves garlic, peeled
  • 2 shallots, finely sliced
  • 1 large courgette, finely sliced
  • 2 tbsp vegetable stock

Tips and Suggestions

For a special occasion, serve topped with deep-fried baby courgettes.


1. To make the purée: in a small saucepan, heat the olive oil and garlic clove over a medium-low heat so that the garlic flavours the oil but does not colour. Add the shallots and cook for 1 minute. Add the courgette and sauté for 3-4 minutes, until it has softened. Pour in the stock and remove the pan from the heat. Discard the garlic clove, then use a hand blender to purée the mixture. Pass the sauce through a sieve and set aside.

2. In a pan of salted boiling water, cook the linguine until al dente then drain and set aside.

3. Meanwhile, in a large saucepan, heat another 2-3 tablespoons olive oil with 1 garlic clove. Once the oil has taken on the flavour of the garlic, discard the clove. Add the clams then cover and cook until the clams open: this should take no longer than 1 minute. Remove from the heat and pick about half the clams from their shells, leaving the rest in. Keep the shells for decoration.

4. In a large frying pan, flavour 2-3 tablespoons oil with 1 clove garlic once more. Add the shallots and sauté for a few seconds, then add the courgettes and cook until slightly softened. Add the cooked linguine, vegetable stock, all the clams and their cooking liquor.

5. Transfer the pasta to a large plate and sprinkle with olive oil and freshly ground black pepper before serving.

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